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Red Sangrita.

© Tina Rupp

Red Sangrita

Contributed by Jacques Bezuidenhout

SERVINGS: makes 6 drinks

•MAKE-AHEAD

In Mexico, sangrita is traditionally served well chilled and accompanied by a good tequila served neat.

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About 9 ounces blanco tequila
15 ounces tomato juice
1 1/2 teaspoons freshly ground pepper
1 teaspoon salt
1/2 jalapeño (with seeds for a spicier drink)
3 ounces fresh grapefruit juice
2 ounces hot sauce
7 ounces fresh orange juice
1 1/4 ounces fresh lime juice

In a large container, combine all of the ingredients except the tequila and stir until the salt is dissolved. Let stand for 15 minutes (30 minutes for a spicier drink). Discard the jalapeño and refrigerate the sangrita until chilled, about 2 hours. Stir well and pour into rocks glasses. Serve with shots of tequila alongside.

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